Lighter than egg salad, this vegetable filling makes a great sandwich when placed on whole grain bread and topped with Bib lettuce. Scooped on a bed of lettuce, it is a wonderful lunch or dinner course.
Makes about 2 cups.
Ingredients:
- 1 small spaghetti squash
- 1 celery rib, finely chopped
- 1 green onion, finely chopped
- 1 carrot, peeled and minced
- 1-2 Tbsp sweet pickle relish
- 2 Tbsp mayonnaise (vegan or egg version)
- 1/2 tsp dry dill
- 1/4 tsp sea salt
- pinch black pepper
Directions:
- Preheat oven to 350 degree F and place whole, washed squash in the center. Roast about one hour, or until fork tender.
- Cool squash completely. Cut in half. Using a spoon, remove seeds and scrape pulp onto a cutting board.
- Chop squash roughly to cut any long strands of squash. Measure out one cup of the chopped squash and place in a medium bowl. (Reserve remaining squash for another purpose.)
- To the squash, add celery, green onion, carrot, relish, mayonnaise, dill, salt and pepper. Blend well and chill thoroughly. Serve within 2 days.